Caesar Salad with Dressing

31 Comments

743A74F2-6B15-4486-9739-499830ABFA26

Why is it they charge so much for a Caesar Salad when they are this easy to make! I made my Caesar Salad Dressing without the anchovies because my husband doesn’t like them but I’m telling you, don’t leave them out! Even if you don’t like them, they add that certain flavor that is what makes a Caesar Salad a Caesar Salad!

Source: Adapted from Food Networks Pioneer Woman

 

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Ingredients

 

SALAD:

Rinse the Romaine lettuce, pat dry with a paper

towel, cut into 1” pieces and place in a salad bowl.

Add croutons and top with freshly grated Parmesan Cheese.

 

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Caesar Salad Dressing:

In a small bowl, add all of the rest of the ingredients.

Use a food processor or immersion blender and mix just until combined.

 

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Pour on whatever amount of salad dressing you want and then serve.

 

Caesar Salad with Dressing

http://www.InDianesKitchen.com

743A74F2-6B15-4486-9739-499830ABFA26

 

 

 

Ingredients

SALAD:

  • 3 Romaine lettuce leaves
  • 7 croutons
  • 2 Tbsp freshly grated Parmesan Cheese

CAESAR SALAD DRESSING:

  • 1 clove garlic, minced and mashed
  • 1 Tbsp Dijon mustard
  • 1 Tbsp vinegar
  • 3 Tbsp freshly grated Parmesan Cheese
  • Kosher salt to taste
  • Freshly ground black pepper, to taste
  • 2 Tbsp mayonnaise
  • 1/2 cup olive oil
  • 1 Tbsp lemon juice
  • 3 anchovy fillets, chopped fine and mashed into a paste with a spoon (You can use more or less than 3 according to your taste preference.)

Directions

SALAD:

  1. Wash lettuce, pat dry with a paper towel and cut into 1” pieces.
  2. Arrange lettuce in a salad bowl, top with croutons and 2 Tbsp Parmesan Cheese.

CAESAR SALAD DRESSING:

  1. Combine all of the ingredients in a small bowl.
  2. Use a food processor or immersion blender and mix just until combined.
  3. Pour desired amount over the lettuce and serve.
  4. Refrigerate any leftovers.

http://www.InDianesKitchen.com

 

 

 

 

 

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Categories: Salad/Dressings, Vegetables/Slaws/Salads

31 Comments »

  8. I’ve got to try this, looks great!

    About the anchovies..I just read in “Bon Appetit” magazine, “there are two kinds of people: those who love anchovies and those who don’t (but really should).

    I’ve always thought them to be not that appetizing, but am coming around and can see the value of a tiny addition of them after reading that article and this recipe!

    Liked by 1 person

    Reply

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